Field And Fork, Swellendam South Africa

Field And Fork

I love eating out at fine dining restaurants, and Field and Fork nearly meets this description. The concept of using locally sourced ingredients, fresh from the surrounding farms really resonates with me. I had read about this restaurant which is situated in the heritage area of Swellendam and I knew exactly where we wanted to eat when we stayed there.

Our Starters At Field And Fork

Our meal

The menu changes seasonally and is small with dishes to suit everyone. Freshly baked bread was brought to the table and we both tucked in while choosing our meals. I went with the smoked salmon and cream cheese roulade (R85) for my starter, and Dave had the kudu and Parmesan carpaccio (R85). Dave forgot to ask for the red onions to be left off the plate but as it was prepared to order they didn’t affect the taste. Dave’s main course was the fillet of Angus beef (R235) done rare and I had the pan-fried sea bass (R225). The creamed courgettes on my plate were amazing. However, overall the meal was average and not memorable enough for me to say wow.

Main Courses At Field And Fork


Without discussion, Dave and I went for the same dessert choice. When we were in Toulouse Dave had a café gourmand and the dark chocolate mousse tart served with Ethiopian espresso and 21 year aged brandy (R85) was as close to that was we have ever had here. The dessert was by far the best part of our meal.

Dessert At Field And Fork

Alcohol choices

The wine choices were not too bad but the rest of the alcohol list was really disappointing. Local beers and ciders were standard commercial ones. Given how many craft beers and ciders are produced close to Swellendam this was a let down.

Field And Fork

Service and more

The service was good and I would easily go back next time we are in Swellendam. Reservations are essential as the restaurant is small and popular!


The restaurant has closed.

I am leaving for Johannesburg tomorrow to celebrate my parents’ 50th wedding anniversary. I will be back at work on the 24th of February and will reply to blog comments then.

Inspiration published on Lavender and Lime February 20:

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